The stems are separated from the grapes, which are softly pressed in cylinders under pressure gently breaking their skins and releasing the juice. The juice is left to macerate on the skins for about a week in rotating temperature controlled stainless steel vini? ers at a temperature of about 8286°F. The wine is then placed to age in large Slavonian oak casks.

Tasting notes

COLOR
Brilliant, attractive and warm rubyred color.
BOUQUET
Ample and remarkably complex, with vinous and characteristic tones.
FLAVOR
Dry on the palate and gracious, with delicate and soft veining and a fine and harmonious balance.

Technical notes

ALCOHOL LEVEL
12.5% volume.

Food pairing

The wine can be consumed throughout a meal and makes a particularly fine accompaniment for all red meat and game dishes and savory preparations of the rural tradition.